BBQ Trout in red pepper blanket

by allthegearnoidea Sun Dec 23, 2007 3:07 am

Ingredients:

3 red peppers, seeded and quartered
85 g (3 oz) pine nuts, toasted
85 g (3 oz) natural breadcrumbs
3 cloves garlic, finely chopped
3 tablespoons extra-virgin olive oil
4 'spatchcocked' trout
Serves 4

Method:

Char the peppers in the oven or over a gas flame until the skin is blackened. Place the peppers in a sealed bag to steam in their own heat for 15 minutes. Peel the peppers and place them in the bowl of a food processor and blend until smooth.
Add the pine nuts, breadcrumbs and garlic and blend again to a smooth purée. With the machine running add the olive oil in a thin stream. Season with salt and ground black pepper.
Rub the trout both sides with the red pepper purée, set aside any remaining puree. Refrigerate for 1/2 hour.
Remove trout from the refrigerator and bring up to room temperature. Heat the BBQ, once hot, place the trout into a metal fish barbecue holder, place on the BBQ and cook for about 3 minutes on each side. Lightly baste the fish with the remaining pepper puree whilst it is cooking.
Transfer to a serving platter and serve with buttered noodles, rice or new potatoes.

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